Relacionar Columnas Cooking MethodsVersión en línea Students are required to match the name of the cooking method to the description. por Kellie Brazier 1 Blanch 2 Bake 3 Boil 4 Deep Fry 5 Pressure Cook 6 Spit Roast 7 Fry 8 Stir Fry 9 Caramelise 10 Saute 11 Roast 12 Barbecuing 13 Steam 14 Poach 15 Stew 16 Simmering 17 Grill To cook foods slowly in a specified amount of liquid in a covered pot or pan. To heat liquids until bubbles form on the surface, and then to keep it at that temperature during the cooking process. A method of cooking foods over, not in, hot liquid, usually water. The heat cooks the food while the vapours keep it moist. Literally means "to jump", as to jump in the pan. To quickly fry foods in a little fat, usually oil or butter, in an open skillet over medium-high to high heat, turning or tossing often, until tender and lightly browned, as dictated by the recipe. To quickly cook foods over high or medium-high heat in a lightly oiled skillet or wok, stirring or tossing constantly. The processes of surrounding food with dry, heated air in a closed environment. Heat is transferred to the food's surface, and then penetrates the food by conduction. Cooking over a low indirect heat and the food is flavoured by the smoking process. Roasting food on a rotating spit under a grill or in the oven. The process through which natural sugars in foods become browned and flavourful while cooking. To fry foods rapidly in a deep pot of oil so that the food is totally submerged. A quick dry-heat method over charcoal, wood or gas flames. Cooking by dry heat in an oven To partially cook food, usually vegetables or fruit, in boiling water or steam. Immediately after blanching, vegetables are usually placed in ice water to stop the cooking and set the color. To cook gently just below the boiling point. If the food starts boiling, the heat is too high and should be reduced. To cook and brown food in a specified amount fat, usually done very quickly so that a minimal amount of the fat is absorbed into the food. Cooking in an airtight pot, where the food cooks quickly at high temperatures To cook food in gently simmering, never boiling, liquid.
Crear